[masraum]

Originally Posted by GH85Carrera

I don't even understand toast.

That's a pretty hilarious statement. I understand what you're saying, and what you followed up with explained it, but to hit that first made me cock my head like a dog.

IMO, properly toasted toast will not be dry on the inside, but still soft. The outside will be lightly browned (tanned, really) and butter should be used. The toasting/browning process is actually a maillard creation process. And 99.9% of the time, maillard adds flavor. That's why most meat cooking includes some sort of browning (maillard). Grilling anything (meat, veggies, etc...) includes maillard creation. Bread and cake also have maillard (the brown crust on toast and cakes is maillard).

In BBQ or roast beef it's not unusual for folks to ask for the "burnt ends" which is not actually burned (black) but is just heavily maillarded (browned) which is a ton of flavor.

Toast is generally better if it's toasted with the butter on it (better done in an over than a toaster).

But not everyone enjoys the same stuff. Different strokes makes the world go 'round.